Spicy oven potatoes with grillost
Cooking Time45 m
Ingredients12
DifficultyMedium
The smell of garlic, chili and parsley mixed with hot potatoes makes this a simple accessory that is happy to be at the center. The oven roasted potato is served with fried grill cheese and soft, grilled peppers. Suitable for fish, chicken and meat, especially when there is something grilled on the plate.
Yields
6ServingsCooking Methods
Grilled
Ingredients
6 servings
- Step: 1900 g potatoes
- Step: 23 msk olive oil
- Step: 3salt
- Step: 4black pepper
- Step: 52 st garlic gaps
- Step: 62 st red pepper (chili)
- Step: 71 st pot of parsley
- Step: 81 st lemon (shell and 4 msk juice, for 4 port)
- Step: 91 msk liquid honey
- Step: 102 st forp grillost or halloumi (a 200 g)
- Step: 111 msk food oil
- Step: 122 st grilled peppers
Instructions
- Step: 1Put the oven at 225°C and insert a plate into the oven.
- Step: 2Share potatoes if they are big. Mix the potatoes with oil and spice with salt and pepper. Put the potatoes on the preheated plate and rust in the middle of the oven for about 25 minutes, or until the potato is soft. Turn the potatoes gently from time to time.
- Step: 3Scale and hack the garlic. Share, core and fine-stricken chill. Hack the parsley.
- Step: 4Wash the lemon and tear the outermost of the shell. Press from 4 msk of juice (for 4 ports).
- Step: 5Mix garlic, chili, parsley, lemon shell, lemon juice and honey.
- Step: 6Ditch the grilloss. Stick the discs with the oil. Grill or fry the discs 1-2 minutes on each page, or until they get nice color.
- Step: 7Pour off the grilled pepper into a silk and cut the pepper into pieces.
- Step: 8Mix the hot potato with the parsley/chilib landing, grilled cheese and peppers. Taste with salt and pepper.
- Step: 9Put the potatoes on a barrel.
Näring
| Calories | 321kcal |
|---|---|
| Carbohydrates | 31g |
| Fat | 16g |
| Protein | 11g |
| Serving Size | 6serving |
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